Prawns are an all-time favourite for us. Here's another mouth-watering prawn recipe! It's saucy, tangy and lusciously yummy. Check it out!
Ingredients:
Prawns: 350 gm
For Marination:
Ginger garlic paste: 1 1/4 tbsp
Red chilli powder: 1 tbsp
Lime juice: 1 tbsp
Salt: 1 1/2 tsp
For the Gravy:
Cumin seeds: 1 1/2 tsp
Onions: 3, grated
Ginger garlic paste:1 tbsp
Tomatoes: 3, pureed(skin removed)
Kashmiri chilli powder: 1 1/2 tbsp
Turmeric powder: 1 tsp
Cream: 2/3 cup
Curds: 3/4 cup
Garam masala: 2 tsp
Butter: 2 cubes
Salt to taste
Method:
1. De-vein, clean and wash the prawns. Keep the in a colander to drain out water. After that take them in a bowl and add all the ingredients and mix well. Keep aside for an hour.
2. Heat 1 cube butter in an earthen uruli, add the marinated prawns and stir fry for 5-7 minutes until well cooked and browned on the sides. Keep aside.
3. In the same uruli, add the other cube of butter,when hot add cumin seeds, when the stop spluttering add,grated onions and stir for 7-8 minutes till the onions are translucent, on high fire.
4. Add the ginger garlic paste and keep stirring or it will stick to the bottom of the vessel.
5. Add the chilli and turmeric powders, salt and mix well, for 2 minutes till the raw smell goes.
6. Now add the tomato puree and mix well till the mixture is well mixed. Lower the fire, cook for 4-5 minutes stirring occasionally, the gravy will now thicken.
7. Add cream and curds whipped together, mix well. Add the garam masala powder and mix foe a minute.
8. Add the cooked prawns and mix well till the prawns are coated with the gravy.
9. Transfer to a serving bowl and garnish with finely chopped coriander leaves. Serve hot with naan, rotis or rice.
Ingredients:
Prawns: 350 gm
For Marination:
Ginger garlic paste: 1 1/4 tbsp
Red chilli powder: 1 tbsp
Lime juice: 1 tbsp
Salt: 1 1/2 tsp
For the Gravy:
Cumin seeds: 1 1/2 tsp
Onions: 3, grated
Ginger garlic paste:1 tbsp
Tomatoes: 3, pureed(skin removed)
Kashmiri chilli powder: 1 1/2 tbsp
Turmeric powder: 1 tsp
Cream: 2/3 cup
Curds: 3/4 cup
Garam masala: 2 tsp
Butter: 2 cubes
Salt to taste
Method:
1. De-vein, clean and wash the prawns. Keep the in a colander to drain out water. After that take them in a bowl and add all the ingredients and mix well. Keep aside for an hour.
2. Heat 1 cube butter in an earthen uruli, add the marinated prawns and stir fry for 5-7 minutes until well cooked and browned on the sides. Keep aside.
3. In the same uruli, add the other cube of butter,when hot add cumin seeds, when the stop spluttering add,grated onions and stir for 7-8 minutes till the onions are translucent, on high fire.
4. Add the ginger garlic paste and keep stirring or it will stick to the bottom of the vessel.
5. Add the chilli and turmeric powders, salt and mix well, for 2 minutes till the raw smell goes.
6. Now add the tomato puree and mix well till the mixture is well mixed. Lower the fire, cook for 4-5 minutes stirring occasionally, the gravy will now thicken.
7. Add cream and curds whipped together, mix well. Add the garam masala powder and mix foe a minute.
8. Add the cooked prawns and mix well till the prawns are coated with the gravy.
9. Transfer to a serving bowl and garnish with finely chopped coriander leaves. Serve hot with naan, rotis or rice.
Comments
Post a Comment